Frederic Melton
Meatball subs are a classic Italian-American sandwich, and there is much debate about what kind of cheese is best to use. The cheese should melt well and complement the meatballs without overwhelming their flavour. Popular choices include provolone, mozzarella, fontina, and parmesan.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Provolone, Parmesan, Fontina, Cheddar, Smoked Mozzarella, Blue Cheese, White Cheddar, Muenster, Pepper Jack, Buratta, Gorgonzola, Alfredo |
| Cheese texture | Melted, shredded, sliced, grated |
| Cheese quantity | Enough to cover the meatballs |
| Bread type | Brioche, Italian sub rolls, French bread, Hoagie rolls, Baguette |
| Number of meatballs | 3-5 |
| Sauce | Marinara, spaghetti sauce |
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What You'll Learn
Mozzarella
To achieve the desired melted texture, meatball subs with mozzarella cheese are typically baked in the oven or toasted. The baking process ensures that the cheese melts evenly and creates a gooey, golden, and tasty texture.
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Provolone
When using provolone, it is important to ensure that the cheese melts properly to avoid a temperature contrast with the meatballs. Sliced provolone allows for more targeted placement and amount control, while shredded provolone can be mixed with other cheeses for a blend that improves melting and flavour.
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Parmesan
While Parmesan is a common cheese to use on meatball subs, it is considered rare and expensive. However, it is possible to buy store-bought Parmesan to sprinkle on top of your sub when serving.
Some recipes suggest adding Parmesan to the meatball mixture itself. One recipe recommends combining ground beef, pork, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, breadcrumbs, and Parmesan cheese to make the meatballs. Another recipe suggests adding parsley to this mixture.
If you are making a meatball sub, you can add Parmesan cheese in several ways: sprinkling it on top of the sub before serving, adding it to the meatball mixture, or using it as an ingredient in a meatball sauce.
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Fontina
One popular way to use fontina in a meatball sub is to grate and mix it with smoked mozzarella. This blend of cheeses is then melted on top of the meatballs, creating a gooey and flavourful experience. The combination of fontina and smoked mozzarella provides a good melting action and enhances the overall flavour of the sub.
In addition to its flavour and texture, fontina also serves as a binding agent in meatball subs. Its gooey, melted consistency helps to hold all the ingredients together, especially when using sauces that might otherwise make the sandwich fall apart. This ensures that the sub maintains its structure and is easier to eat.
Overall, fontina is a versatile and tasty cheese option for meatball subs. Its ability to blend with other cheeses, mild flavour, and gooey texture make it a favourite among meatball sub enthusiasts, creating a satisfying and indulgent eating experience.
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Cheddar
When using cheddar, it is important to consider its melting properties. Cheddar melts well and can provide a gooey texture to the sub. However, some varieties of cheddar may not melt as smoothly as other cheeses, so it is essential to choose a suitable type and shred or slice it appropriately.
To achieve the perfect melt, it is recommended to use shredded or grated cheddar. This allows for even distribution and faster melting. Sliced cheddar can also be used, but it may require additional heating methods, such as broiling or microwaving, to achieve the desired melt.
When using cheddar on a meatball sub, it is essential to consider the overall flavour balance. Cheddar has a more pronounced flavour compared to milder cheeses like mozzarella. Therefore, using a moderate amount of cheddar and pairing it with other cheeses or ingredients can create a harmonious flavour profile.
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Frequently asked questions
Mozzarella and provolone are the most popular choices for meatball subs.
Yes, you can also use fontina, smoked mozzarella, cheddar, parmesan, or asiago.
It depends on your preference. Mozzarella is a classic choice as it melts perfectly and has a mild flavor that complements the meatballs. Provolone has a nuttier and slightly spicy flavor, adding more robust flavors to the sub.
